Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pairs sweetbreads
  1         tablespoon  lemon juice
                        salt to taste
     3/4           cup  butter
  1         tablespoon  grated onion
  2        tablespoons  flour
     1/2          pint  cream
     1/4      teaspoon  celery salt
  6             slices  toast -- cut in quarters

Preparation:

Plunge sweetbreads into cold water; let stand for 1 hour. Drain; put into boiling water with lemon juice and 2 teaspoons salt. Cool slowly for 20 minutes; drain. Plunge into cold water; remove coarse membranes. Heat butter in a hot frying pan; cook until butter is frothing. Add onion; cook until onion is transparent. Add sweetbreads; saute until golden brown. Remove; drain on paper towel. Add flour to butter; stir until smooth. Add cream, salt and celery salt; cook until thick. Add sweetbreads. Serve over toast.

Nutritional Information:

311 Calories (kcal); 33g Total Fat; (93% calories from fat); 2g Protein; 4g Carbohydrate; 97mg Cholesterol; 315mg Sodium